Sometimes I don’t know why I bother complicating my stews with so many ingredients, when this is possibly the tastiest of all, and the simplest to make. I tend to make large quantities of everything, freezing portions of leftovers for mid-week use.
2kgs good quality stewing beef (carne de morcillo)
2 large onions, sliced (cebollas)
Olive oil (aceite de oliva)
380g carton tomate frito (Hacendado tomate frito casero en brik)
1 bottle red wine (vino tinto)
Salt, pepper, thyme (sal, pimienta, tomillo)
Potatoes to accompany
Clean the meat and cut into bite size pieces.
Finely slice the onions and fry gently in olive oil until transparent.
Add the meat and seal for 5-10 minutes.
Add the tomate frito and stir well. Season with salt, pepper and thyme to taste. Add the bottle of wine and simmer gently, uncovered, for 1½ to 2 hours.
Now I served the stew with potatoes, cut into balls and simmered until tender (10-15 mins) then sautéed in butter until golden brown.